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Knives & Needles: Tattooer Deb Yarian

brynne-profileBy Brynne Palmer
I have been so fortunate to meet some amazing people in the tattoo industry, and one of them I really look up to is Debra. She’s been tattooing for longer than I’ve been alive, and her accomplishments in her work and family life are truly impressive. Her demeanor is so sweet and comforting, when she tattooed me at the last SFO convention I felt like we were just old friends having a lunch date! When she told me she would like to contribute to our blog, I was so excited to get more of a glimpse into her life and family, and how she seamlessly balances the two. Deb, thank you for sharing with us; and for doing all you do as a tattooer, wife, mother and grandmother!  (more…)


Knives & Needles: Chef Jason DeBriere

molly-profile-knives-and-needlesBy Molly Kitamura
How can we have a food and tattoo blog without the chefs?! Here is our first chef blog; there will be many more, so keep reading!

I first met Jason through my husband Taki, at his place of work, Peels on the Bowery in Manhattan, NY. He is a very talented individual and I always look forward to eating his creations whenever I’m in the city. Jason is tattooed and so naturally I thought of him for this blog. I had a chat with Jason the other day and asked him a few things about his life, work and most importantly, his tattoos…  (more…)


Knives & Needles: Star Wars, Tattoos and Wookiee Cookiees

brynne-profileBy Brynne Palmer
Star Wars and I go back a long time ago, not so far way. I grew up in a household that loved the trilogy, and have so many fond memories of it intertwined in my childhood…. (more…)


Larry Brogan: How to Throw an Opening Party

Courtesy of Larry Brogan and Tattoo City
I thought I would send some info about our Grand Opening of my Tattoo City and Flower of Life Art Gallery located at 1601 State Street in Lockport, Illinois. Over two hundred people, including the mayor of Lockport, various city officials and reporters from the Lockport Legend newspaper. Friends traveled from far and wide, from Florida, North Carolina, Ohio and even Canada, to share in the occasion…  (more…)


Knives & Needles: Colin Dowling from Gold Rush Tattoo

brynne-profileBy Brynne Palmer
Colin and I have known each other for quite a long time. Over 12 years ago, he gave me one of my very first tattoos! I am so grateful that after all this time, I have the privilege of working for and with him at Gold Rush Tattoo. Colin, an incredibly well-rounded artist, seamlessly creates beautiful Japanese pieces, American traditional and portraits as well. I’m always asking him for input on my tattooing, life and everything else, so of course I wanted to hear about and share some of his culinary talent!  (more…)


Knives & Needles: Lindsey Carmichael from Gold Rush Tattoo

brynne-profileBy Brynne Palmer
My good friend and fellow tattooer, Lindsey Carmichael, is one of those incredible people who is enthusiastic about whatever he is involved in, and it really shows through in his work. His approach to tattooing is very precise, clean and thorough, qualities which can be seen in every tattoo he makes. It’s no surprise that his approach in the kitchen is very similar. When I asked him to contribute his favorite recipe, he was stoked and more than happy to share! Please enjoy the culinary stylings and wisdom of the one and only, LHC!  (more…)


Knives & Needles: Horitaka from State of Grace Tattoo

molly-profile-knives-and-needlesBy Molly Kitamura
This is a blog that I started because I have a passion for food and a love for tattoos. I am a professional sushi chef of over 13 years and have worked all over the world for more than a decade. Over my travels working in various kitchens, I always noticed how many chefs are tattooed. Not only tattooed, but many heavily tattooed. I myself am pretty heavily tattooed. Not to get too deep but this has always interested me and I think that chefs and tattooers have similar personality types; artistic, transient punks who are traditionally the lowlifes of society working in a thankless profession. Tattooing and the chef profession have both seen a 180 to their popularity and reputation in recent years with TV shows and celebrity stars being formed in this modern-day atmosphere. I want to give all those tattooed chefs the chance talk about something other than food and give foodie tattooers a chance to talk about something other than their work with this blog! My friend Brynne Palmer, a tattoo artist at Gold Rush Tattoo, is a contributing writer as well as myself. And there may be others in the future! My friend Eric Alegria is helping with this blog as well! Thank you for reading this blog and follow us! There will be interesting interviews with your favorite chefs and tattooers, amazing recipes, cooking tips and beautiful photos of food and tattoos being shared here, don’t miss out! (more…)


Just Eat It: Asian Chicken Soup

By Stiff
My inspiration for cooking can come from a variety of things. Sometimes I get inspired by having a dish from a restaurant that I’ve never had before and try to replicate it at home. Sometimes inspiration comes from recipes I may see on television. I mostly get inspired by the certain items I see in the grocery store or farmer’s market.

Sometimes I fail at the outcome of what I’m making and sometimes I succeed. I just like to try new things and expand my horizons when it comes to testing new ingredients or cooking methods. James, my husband is a great guinea pig. He will generally eat whatever I make and is honest about how the food tastes. Unlike James, I myself am much more critical about how my food turns out. (more…)


Larry Brogan: Tattoo Convention Booth Set Up Part II

By Larry Brogan
Courtesy of Tattoo Road TripIn part one of Tattoo Convention Booth Set Up we touched on things such as having promotional items such as business cards and stickers, proper banner size and good overall lighting. In part two, I’ll talk about keeping your items safer from theft, helpful display tips and a continuation of proper lighting…  (more…)


Just Eat It: Veggie Bake

By Stiff
My inspiration for cooking can come from a variety of things. Sometimes I get inspired by having a dish from a restaurant that I’ve never had before and try to replicate it at home. Sometimes inspiration comes from recipes I may see on television. I mostly get inspired by the certain items I see in the grocery store or farmer’s market.

Sometimes I fail at the outcome of what I’m making and sometimes I succeed. I just like to try new things and expand my horizons when it comes to testing new ingredients or cooking methods. James, my husband is a great guinea pig. He will generally eat whatever I make and is honest about how the food tastes. Unlike James, I myself am much more critical about how my food turns out. (more…)


Just Eat It: Winter Pasta Bowl

By Stiff
My inspiration for cooking can come from a variety of things. Sometimes I get inspired by having a dish from a restaurant that I’ve never had before and try to replicate it at home. Sometimes inspiration comes from recipes I may see on television. I mostly get inspired by the certain items I see in the grocery store or farmer’s market.

Sometimes I fail at the outcome of what I’m making and sometimes I succeed. I just like to try new things and expand my horizons when it comes to testing new ingredients or cooking methods. James, my husband is a great guinea pig. He will generally eat whatever I make and is honest about how the food tastes. Unlike James, I myself am much more critical about how my food turns out. (more…)


Just Eat It: Pumpkin Bread

By Stiff
My inspiration for cooking can come from a variety of things. Sometimes I get inspired by having a dish from a restaurant that I’ve never had before and try to replicate it at home. Sometimes inspiration comes from recipes I may see on television. I mostly get inspired by the certain items I see in the grocery store or farmer’s market.

Sometimes I fail at the outcome of what I’m making and sometimes I succeed. I just like to try new things and expand my horizons when it comes to testing new ingredients or cooking methods. James, my husband is a great guinea pig. He will generally eat whatever I make and is honest about how the food tastes. Unlike James, I myself am much more critical about how my food turns out. (more…)


Just Eat It: Spaghetti Squash with Sautéed Pork

By Stiff
My inspiration for cooking can come from a variety of things. Sometimes I get inspired by having a dish from a restaurant that I’ve never had before and try to replicate it at home. Sometimes inspiration comes from recipes I may see on television. I mostly get inspired by the certain items I see in the grocery store or farmer’s market.

Sometimes I fail at the outcome of what I’m making and sometimes I succeed. I just like to try new things and expand my horizons when it comes to testing new ingredients or cooking methods. James, my husband is a great guinea pig. He will generally eat whatever I make and is honest about how the food tastes. Unlike James, I myself am much more critical about how my food turns out. (more…)


Just Eat It: Tofu Stack

By Stiff
My inspiration for cooking can come from a variety of things. Sometimes I get inspired by having a dish from a restaurant that I’ve never had before and try to replicate it at home. Sometimes inspiration comes from recipes I may see on television. I mostly get inspired by the certain items I see in the grocery store or farmer’s market.

Sometimes I fail at the outcome of what I’m making and sometimes I succeed. I just like to try new things and expand my horizons when it comes to testing new ingredients or cooking methods. James, my husband is a great guinea pig. He will generally eat whatever I make and is honest about how the food tastes. Unlike James, I myself am much more critical about how my food turns out. (more…)


Just Eat It: Rigatoni and Meatball Pie

By Stiff
My inspiration for cooking can come from a variety of things. Sometimes I get inspired by having a dish from a restaurant that I’ve never had before and try to replicate it at home. Sometimes inspiration comes from recipes I may see on television. I mostly get inspired by the certain items I see in the grocery store or farmer’s market.

Sometimes I fail at the outcome of what I’m making and sometimes I succeed. I just like to try new things and expand my horizons when it comes to testing new ingredients or cooking methods. James, my husband is a great guinea pig. He will generally eat whatever I make and is honest about how the food tastes. Unlike James, I myself am much more critical about how my food turns out. (more…)


Guen Douglas: Flash or Not to Flash?

By Guen Douglas
The other day I posted a question on facebook asking about flash art. I’ve wanted to start compiling a glossary of tattoo terms for clients, but after Googling “flash art” and reading the Wikis and info on the subject I thought to ask my peers what they thought. I found most of the information contradicting and in my opinion, inaccurate…  (more…)


Just Eat It: BBQ Pulled Pork

By Stiff
My inspiration for cooking can come from a variety of things. Sometimes I get inspired by having a dish from a restaurant that I’ve never had before and try to replicate it at home. Sometimes inspiration comes from recipes I may see on television. I mostly get inspired by the certain items I see in the grocery store or farmer’s market.

Sometimes I fail at the outcome of what I’m making and sometimes I succeed. I just like to try new things and expand my horizons when it comes to testing new ingredients or cooking methods. James, my husband is a great guinea pig. He will generally eat whatever I make and is honest about how the food tastes. Unlike James, I myself am much more critical about how my food turns out. (more…)


Brandon Collins: Health and Wellness Tips For Tattooers

brandon-collins-7By Brandon Collins
It’s fairly common knowledge that being a tattooer isn’t the healthiest of professions. For some of us, our days consist of smoking cigs, drinking, eating and sitting (and sadly more of the latter). Working 10-12 hour days with little to no breaks can do a number on, not only your physique, but your overall health and wellness. Luckily, with some dedication and a few sacrifices… it doesn’t have to be… (more…)


Just Eat It: Chicken and Kale Salad

By Stiff
My inspiration for cooking can come from a variety of things. Sometimes I get inspired by having a dish from a restaurant that I’ve never had before and try to replicate it at home. Sometimes inspiration comes from recipes I may see on television. I mostly get inspired by the certain items I see in the grocery store or farmer’s market.

Sometimes I fail at the outcome of what I’m making and sometimes I succeed. I just like to try new things and expand my horizons when it comes to testing new ingredients or cooking methods. James, my husband is a great guinea pig. He will generally eat whatever I make and is honest about how the food tastes. Unlike James, I myself am much more critical about how my food turns out. (more…)


Larry Brogan: Building a Solid Portfolio

By Larry Brogan
Courtesy of Tattoo Road Trip Your portfolio is your most important tool. Why? Because it gets you the JOB. Your portfolio is what sells your skills… (more…)


Just Eat It: Lasagna Pie

By Stiff
My inspiration for cooking can come from a variety of things. Sometimes I get inspired by having a dish from a restaurant that I’ve never had before and try to replicate it at home. Sometimes inspiration comes from recipes I may see on television. I mostly get inspired by the certain items I see in the grocery store or farmer’s market.

Sometimes I fail at the outcome of what I’m making and sometimes I succeed. I just like to try new things and expand my horizons when it comes to testing new ingredients or cooking methods. James, my husband is a great guinea pig. He will generally eat whatever I make and is honest about how the food tastes. Unlike James, I myself am much more critical about how my food turns out. (more…)


Just Eat It: Peanut Butter Bites

By Stiff
My inspiration for cooking can come from a variety of things. Sometimes I get inspired by having a dish from a restaurant that I’ve never had before and try to replicate it at home. Sometimes inspiration comes from recipes I may see on television. I mostly get inspired by the certain items I see in the grocery store or farmer’s market.

Sometimes I fail at the outcome of what I’m making and sometimes I succeed. I just like to try new things and expand my horizons when it comes to testing new ingredients or cooking methods. James, my husband is a great guinea pig. He will generally eat whatever I make and is honest about how the food tastes. Unlike James, I myself am much more critical about how my food turns out. (more…)


Just Eat It: Tater Tot Hash Poutine

By Stiff
My inspiration for cooking can come from a variety of things. Sometimes I get inspired by having a dish from a restaurant that I’ve never had before and try to replicate it at home. Sometimes inspiration comes from recipes I may see on television. I mostly get inspired by the certain items I see in the grocery store or farmer’s market.

Sometimes I fail at the outcome of what I’m making and sometimes I succeed. I just like to try new things and expand my horizons when it comes to testing new ingredients or cooking methods. James, my husband is a great guinea pig. He will generally eat whatever I make and is honest about how the food tastes. Unlike James, I myself am much more critical about how my food turns out. (more…)


Just Eat It: Pumpkin Bowl

By Stiff
My inspiration for cooking can come from a variety of things. Sometimes I get inspired by having a dish from a restaurant that I’ve never had before and try to replicate it at home. Sometimes inspiration comes from recipes I may see on television. I mostly get inspired by the certain items I see in the grocery store or farmer’s market.

Sometimes I fail at the outcome of what I’m making and sometimes I succeed. I just like to try new things and expand my horizons when it comes to testing new ingredients or cooking methods. James, my husband is a great guinea pig. He will generally eat whatever I make and is honest about how the food tastes. Unlike James, I myself am much more critical about how my food turns out. (more…)


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